Pineapple Tart single piece with a fork

Anzac Day food: Feijoa Cheesecake with oaty base

This feijoa cheesecake is for the creative kitchen cook who enjoys experimenting with unique ideas.  The combination of apple and feijoa brings in a natural sweet hit. You can use the cheese mixture  as the topping or you can flip it over and have the fruit on top! Whichever way takes your fancy 🙂

The fruit compote is just a really good idea anyway! You can try it with ice-cream or custard as another dessert option, you could have it on yoghurt for breakfast.

We love this feijoa cheesecake and hope you will enjoy it too.

ANZAC inspired Feijoa Cheesecake


Fruit Filling

  • 3 apples peeled and sliced
  • 8 feijoas cut in half and flesh removed
  • 1 Tbs plain flour
  • 1/2 tsp cinnamon
  • Pinch ground nutmeg
  • 1 Tbs honey
  • 2 Tbs water
  • Juice of 1 lime or lemon


  • 125 g plain
  • 80 g oats
  • 1/2 tsp baking powder
  • 150 g soft brown sugar
  • 110 g butter melted

Cheesecake Topping

  • 2 gelatine leaves soaked in cold water for 5 minutes.
  • 500 g cream cheese
  • 300 ml Greek yoghurt
  • 1/2 cup caster sugar
  • 1 Tbs organic vanilla bean paste


Fruit Filling

  1. Combine all ingredients in a saucepan. Bring to the boil and cook gently for 10 minutes. Check for softness and cook a little longer if necessary.

  2. Remove from the heat and set aside.
  3. NB. If you are using the fruit as a topping rather than a filling you should puree the cooked fruit to smooth it out. This is a lovely compote for ice-cream too!


  1. Turn the oven on to 180C.

  2. Throw all the dry ingredients into a food processor and blend until the mixture becomes crumb like. Pour in the melted butter and pulse to combine.

  3. Press the crumb mixture into the base of a spring form cake pan.

  4. Cook in the oven until golden in colour. Around 15 minutes. Allow to cool.

  5. Top with all the fruit mixture.

Cheesecake Topping

  1. Put the cream cheese, Greek yoghurt, sugar and vanilla into the bowl of a stand mixer. Mix with the cake blade until smooth and combined. Alternatively whisk with the butterfly whisk in a thermomix.

  2. Squeeze the water out of the gelatine leaves. Now place in the bottom of a bowl and add enough HOT water to simply cover and melt the leaves completely. Add this into the cream mixture and stir to combine.
  3. Pile the cheesecake topping onto the bases. Place in the fridge to set.

We love our feijoas here at the Fearless Kitchen and have a load more recipes you may wish to try. How about the Banana and Feijoa loaf which you will find moist and moreish?


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